摘要
以玉米花粉和牛乳为原料,研制出营养全面、具有玉米花粉风味和乳香的保健酸奶。对玉米花粉酸奶的配方和加工工艺进行了研究,得出最佳工艺条件为:牛乳与花粉乳的比例为6:1,加糖量8%,接种量4%,发酵时间6h。
Corn pollen and fresh milk were used to produce the healthy yoghurt rich in nutrients with flavor of pollen and milk through fermentation in this study. The processing technology and formula of nutritional yoghurt were optimized. The optimum formula was 6:1 of fresh milk to com pollen, 8% of sucrose and 4% of fermentation agent for 6 hours.
出处
《食品工业》
北大核心
2005年第2期45-46,共2页
The Food Industry
基金
渤海大学科研基金(BJ2004001)辽宁省教育厅重点科研项目(2004D228)资助。
